Becky's Scotcheroos (Easy No-Bake Bars)

1 c. sugar
1 c. light corn syrup
1 c. peanut butter (creamy or crunchy)
5 1/2 c. Rice Krispies
1 1/2 c. milk chocolate chips
1 c. butterscotch chips
1 T. butter

Measure Rice Krispies in a large bowl and set aside. Also, spray a 13 x 9" pan with non-stick spray and set aside.

In a saucepan bring sugar and corn syrup to a just to a boil (the sugar will be mostly dissolved.) Remove from heat. Stir in peanut butter and continue stirring until the peanut butter is completely melted.

Pour the mixture over the Rice Krispies and fold gently with a large spoon until cereal is coated evenly. Press into the 13 x 9" pan. 

Melt the chocolate chips, butterscotch chips and butter either in a double boiler (or in the oven @ 185° using an oven safe bowl. Stir every 3 - 4 minutes until melted.)

When melted and smooth, pour over the Rice Krispie layer and spread evenly. Allow to cool until the bars are set.

Cut into 36 bars.

Becky's Lemon Jello Cheesecake

1 small pkg. lemon Jello
1 ½ c. boiling water
12 oz. cream cheese, softened (1½ pkgs.)
¾ c. sugar
1 can evaporated milk, very well chilled*
2 c. Graham cracker crumbs
1/3 c. sugar
½ c. melted butter

*Before making this recipe, chill the can of evaporated milk for several hours or overnight. Also, chill a metal bowl and the beaters before whipping the canned milk.)

Make the graham cracker crust by stirring together the crumbs and sugar. Add melted butter and stir. Press into a 13x9" pan and set aside.

Dissolve the Jello in the boiling water. Add sugar and stir until dissolved. Whisk in the softened cream cheese until smooth. Set aside.

Pour the chilled milk into the chilled bowl and whip on high speed with an electric mixer until soft peaks form - similar to making whipped cream.)  Gently fold in the lemon jello mixture.

Pour the fluffy mixture over the graham cracker crust. Chill until firm. To serve, top with cherry, blueberry or peach pie filling or sweetened fresh strawberry slices, fresh raspberries or whatever fruit you like.

(I layered the ingredients in 1/2 pint jars with lids for individual servings!)

Spinach Salad

Becky's Spinach Salad

2 pkg. Baby Spinach
1 1/2 c. Swiss Cheese, shredded
5 strips bacon, cooked and crumbled
1 tart apple, diced
1/2 cup dried cranberries
1/2 Bermuda onion, sliced thin
8 oz. fresh mushrooms, sliced

Dressing:

1 T. sugar
1/4 cup apple cider vinegar*
1/4 cup white wine vinegar*
1 T. poppy seeds
1 t. dry onion
1 t. salt
1/2 t. dry mustard

Mix dressing ingredients together and add mushrooms and onion slices. Marinate 2-3 hours.

When ready to serve, assemble the salad ingredients and spoon the marinated mushrooms and onions over top. (You may not need all of the dressing.) Toss and serve.

*You can use 1/2 cup cider vinegar in place of the two vinegars if desired.

Karen's PAN DE TRES LECHES (MILK CAKE)

1 can sweetened condensed milk
1 can evaporated milk
1 cup whole milk 
1 white cake mix
1 16 oz Cool Whip Topping
Any kind of canned pie filling or sliced bananas / strawberries (I use strawberries)

Mix cake according to pkg directions.  Bake cake and leave in pan to cool.
While cooling, mix together the three milks.
Poke small holes in cake with for then pour combined milk over the cake.
Add sliced bananas/canned pie filling/strawberries to top of cake.
Spread whipped cream over fruit like frosting.

Chill  a few hours before serving.

NOTE:  it is very important to allow cake to chill for several hours so that cake can set.

Karen's Slow Cooker Italian Chicken

4 chicken breasts
1 packet dry zesty Italian dressing
1 ( 8-oz) package cream cheese, softened
2 ( 10.75 oz ) cans cream of chicken soup
3 cups cooked rice or noodles

Place the chicken in a slow cooker and sprinkle Italian dressing over it  Combine cream cheese and cream of chicken soup in a small pot over lot heat and warm until melted though; pour over chicken.  Cook on low 4 to 6 hours.  Once chicken is done, you can leave the chicken breasts whole or shred them.  Serve chicken over pasta or rice.

Makes 6 servings.

Karen's Melt-in-Your-Mouth Slow Cooker Pot Roast

1  (3 to 4 pound) beef chuck roast
1 (12-ounce) can Cola (not diet)
3/4 cup dark brown sugar
3/4 cup Heinz chili sauce
3/4 cup ketchup
3/4 cup dry onion soup mix
4 to 5 new red potatoes, cut up
1 1/2 to 2 cups baby carrots

Combine all ingredients in a slow cooker.  Cook on low 8-10 hours.  Makes 6 to 8 servings

Karen's Banana Bread

This is a moist, yummy bread !

1/2 cup butter
1/2 cup sugar
2 eggs
1 1/2 cups mashed bananas
1/2 cup chopped walnuts
2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

In mixing bowl , cream butter.  Gradually add sugar and beat until light and fluffy.  Beat in eggs, one at a time.  Blend in bananas and nuts.  Sift together flour, baking powder, soda and salt.  Gradually add to creamed mixture, beating only until blended.  Turn into greased loaf pan.  Bake at 350 for 45-50 minutes.